The table

757. Chicken Pot-pie. — Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces. Put these in a saucepan, and cover them with cold water; leave them in for thirty minutes, then wash well, drain, and return them to the saucepan. Cover again with fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg; add a bouquet (No. 254), six small onions, and four ounces of salt pork cut into square pieces. Cook for three-quarters of an hour, taking care to skim well, then add one pint of raw potatoes, Parisiennes (No. 986), and three tablespoonfuls of flour diluted with a cupful of cold water. Stir until it boils, then let cook for ten minutes. Remove the bouquet and transfer the whole to a deep earthen baking-dish; moisten the edges slightly with water, and cover the top with a good pie-crust (No. 1078). Egg the surface; make a few transverse lines on the paste with a fork, and cut a hole in the centre. Bake it in a brisk oven for fifteen minutes, then send to the table. 758. Chicken Croquettes a la Reine. — Make a croquette preparation as for No. 276, with chicken and mushrooms; roll it into six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them in very hot fat for four minutes, then drain them thoroughly, and place them on a hot dish, over a folded napkin. Serve with half a pint of hot sauce a la Reine (No. 623) separately. 759. Chicken Croquettes a la Perigueux. — The same as for No. 758, serving with half a pint of hot Perigueux sauce (No. 191) separately. 760. Chicken Croquettes a 1'Ecarlate.— Exactly the same as for No. 758, serving with half a pint of hot sauce Ecarlate (No. 247) separately. 761. Chicken Croquettes a la Perigourdin. — Prepare some forcemeat as for croquettes (No. 276), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minutes, then serve the six croquettes with half a pint of hot Madeira sauce (No. 185). Add to it one chopped truffle and six chopped mushrooms; let cook five minutes, and serve in a separate bowl. 762. Croustade of Chicken a la Dreux, — Make six croustades (No. 264), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to them half a pint of Duxelle sauce (No. 189), half a glassful of Madeira wine, and let cook together for four minutes. Fill the six croustades with this, arrange them nicely on a hot dish over a folded napkin, and serve. 763. Croustade of Chicken Livers, au Madere. — Prepare six croustades as for No. 762, fill them with chicken livers stewed in Madeira wine sauce (No. 767). 764. Cromesquis of Chicken a la Richelieu. — Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce (No. 574) separately. 765. Cromesquis of Chicken a la Reine.— Exactly the same as for No. 764, serving with half a pint of hot sauce a la Reine No. 623) separately, and garnishing the dish with parsley-greens.